Sweets & Savories   

David Richards lives out his wildest chocolate fantasies at his stylish Lincoln Park eatery. The self-proclaimed chocolate addict and owner/chef of Sweet & Savories designed the concept with the sweet stuff in mind, from the milk-chocolate hued walls to the European vintage chocolate posters to, of course, the desserts. The chocolate dining room, which accommodates around 50 diners, is set off by pink silk drapes and pink lampshades adorning antique chandeliers. The former owner of two New York hot spots (Bar Blu and Restaurant Bia) and former chef at Evanston's popular Chef Station restaurant takes a plunge in the Chicago dining scene with a menu that explores the sweet and the savory. The ''sweet'' menu offers more than 20 desserts, and guests may even order a degustation menu that includes at least six sweet treats. Favorites include the warm fondant chocolate cake (with melted milk chocolate sauce, chocolate sorbet on the side and crispy fried cocoa spaghetti), creme brulee with Tahitian vanilla beans and a truffle plate (with three flavorful options such as lavender, cinnamon or passion fruit). The ''savory'' menu features contemporary American cuisine with French influences, including a daily risotto (duck and blueberry, asparagus or carnaroli) and a Kobe beef hamburger (with foie gras pate, truffle mayonnaise, curly endive and Asiago cheese on a brioche roll). Want more of the sweet stuff? Head here daily for the formal tea (Tues.-Fri. 2-4PM) that includes organic teas, truffles, scones and more. Reservations required; $20 per person.